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Saturday, March 28, 2015

cool coconut curry salad

I am calling this a salad because it's cool, crisp, and fresh. This recipe is inspired and adapted from tasty-yummies, a blog full of awesomeness that everyone should check out!

Curry is my go-to for a quick, easy, anything-goes dinner. I make it all the time yet I haven't ever posted a curry recipe, besides my curried lentils!

The last few days have really started feeling like summer. Yes, this is Hawaii, doesn't it always feel like summer? No, not when it's raining and I am wearing my Ugg boots. It was very summery the last few days though! And I was lucky enough to be on spring break and actually get to go to the beach and enjoy them! Woo-hoo!

Anyway, summer. This recipe is the perfect transition into warmer weather. Fresh crisp veggies, warm brown rice noodles, and creamy chilled coconut curry. Just as I have adapted this recipe from tasty-yummies, you should also get creative and adapt your own! Try buckwheat soba noodles, red or green curry paste, or any variety of fresh veggies, or even tofu!

cool coconut curry salad:

the sauce:

1/2 cup soaked cashews, drained and rinsed

1 can coconut milk (I used lite coconut milk)

1 clove garlic

1 Tbsp fresh lime juice

1 Tbsp chopped turmeric (or 1/2 tsp ground turmeric)

1 Tbsp chopped ginger

2 Tbsp yellow curry paste (Mae Ploy is my fave)

Combine all sauce ingredients in a blender and blend until smooth. Chill in the fridge while you prepare everything else. Its nice if you make the sauce ahead of time so it has time to get nice and cold!

yes, that is a homemade margarita, complete with hawaiian gingerade and grand mariner!

the bulk:

brown rice noodles (4 oz)

noodled carrots

snow peas

dino kale

thai basil

Prepare all veggies as desired. Cook noodles as directed and drain. Now it's time for construction: